Greek Salad With Wine Vinegar
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Anchovy oil||1⁄2 Cup (8 tbs) (Use Olive Oil To Make 1/2 Cup If Less)|
|Garlic||1 Clove (5 gm)|
|Iceberg lettuce head||1⁄2|
|Red onions||2 , thinly sliced|
|Tomatoes||2 , quartered|
|Cucumber||1 , scored, sliced|
|Green pepper||1⁄2 , cut into strips|
|Radishes||6 , sliced|
|Anchovy fillets,||1 Can (10 oz), drained, save oil|
|Feta cheese||1⁄2 Pound|
Cut garlic in half and spear with toothpick.
Combine vinegar, oils, bay leaf, garlic and, oregano.
Mix well and chill several hours or overnight.
Wash and dry greens.
Combine with remaining vegetables, anchovy fillets and cheese.
Before serving, remove bay leaf and garlic from dressing; shake well and pour over salad.